What is batch cooking?
Before you get intimidated by the term, all it really means is making larger portions of different foods in one session. Why? So you can simply save them for a later date. You can mix and match ingredients to create versatile lunches and dinners without having to actually cook a whole meal from scratch each and every single day of #SALockdown, making for a real timesaver if you’re still working hard from home. The key is to make sure you have enough fridge and freezer space – plus loads of containers!
Items that are great to make in bulk
Soup is wonderful to freeze and doesn’t require too much effort aside from blitzing everything up with a stick blender once it’s cooked on the stovetop.
This is one of the easiest meat dishes to freeze. Plus, it really takes the comfort-food factor up a notch.
Pies really freeze well and are the perfect antidote to a long day of working from home. You can make your own pastry or opt for store-bought.
A family classic that’s hard to resist.
This is great to have on hand for quick breakfasts. Add to pancakes or simply spoon over plain yoghurt for something a little healthier.
Make sure to hide the container or make triple the amount you normally do, as you’ll probably find yourself snacking on this all day.
1. If you aren’t cooking whole meals, use ingredients that have a neutral flavour
This allows for flexibility so that you can spontaneously assemble whatever you’re craving in the moment. Ways to prepare: chop or cook any vegetables, cook your grains and proteins, make dressings and sauces. Then keep them all separate and combine when ready!
2. Don’t overcomplicate it
Make two or three batch cooking meals for the week. You don’t need to have every meal prepped and planned like a military operation.
3. Portion as much as you can
By portioning your food, it allows you to reheat only what you have taken out of the fridge/freezer – and also means you have a mental stocktake of how much you have left.
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